If you haven’t yet tried wasabi, be warned; it can be awfully pungent, but in a unique, indescribable way. The “heat” of the sauce can be tempered by decreasing the amount of wasabi pounder used. (Use 1 teaspoon at first until you have a chance to gauge the hotness of your wasabi, as well as your tolerance.) Wasabi sauce makes a great accompaniment to fish and chicken. It can also be used as a sauce in wheat-free wraps.
Makes 2 servings:
For a more Asian variation, substitute 2 tablespoons sesame oil and 1 tablespoon (wheat-free) soy sauce for the mayonnaise.
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